I only just got into Earl Grey tea in recent years. Actually, I got into a lot of teas in recent years. You should see my tea cupboard now. I guarantee there is not a tea I don’t own.
This tea discovery revealed to me my love for Earl Grey. I love it even more than English Breakfast. I know a lot of people do not share this love though. My friend thinks it tastes like dish washing liquid. I prefer to describe it as floral and citrusy. Potaytoes…Potartoes.
I have paired some Earl Grey with pear in a scone. If that doesn’t just scream Autumn then I don’t know anymore. On a side note, so freaking excited for Autumn. Pumpkin! Pears! Not sweating your make up off in 3.5 seconds of leaving the house!
- 90 grams butter, cut into cubes
- 3 cups plain flour
- 6 teaspoons baking powder
- 1/3 cup brown sugar
- 1 1/4 cups milk
- 2 earl grey tea bags, cut open and tea removed
- 1 firm buerre bosc pear, chopped
- Preheat the oven to 180 degrees Celsius and line a flat baking tray.
- Place the flour, sugar and baking powder in a large bowl.
- Rub in the butter until the mix resembles bread crumbs.
- Toss through the tea and the pear chunks until evenly distributed.
- Begin to add the milk while stirring. Stop when the mix forms a dough- you may not use all the milk and you definitely don't need to knead!
- Form the dough into a disc about 2cm in thickness and cut into 12 even wedges.
- Place on the lined tray and brush with milk.
- Bake for 20 minutes or until brown and cooked through.
- You'll need a fine tea for this- no big chunky loose leaf!